Raspberries Pancakes – a delicious recipe with eggs, flour, baking powder, milk, salt, raspberries. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Separate the whites from the yolks.
2
Add flour, baking powder and milk egg yolks and beat with a whisk until mixture is smooth and thick.
3
Make some magic, pour a magical dust in the clear (table salt) and transform them into snow.
4
To prove that is really magic, let your child turn the cup upside down and gasp because the snow does not fall (make sure that they are well beaten or the magic will go down the bowl ).
5
Wrap lightly beaten egg whites into the batter.
6
Heat a nonstick skillet over medium heat and pour a little dough.
7
Add raspberries to taste.
8
Cook well and turn to fry on both sides until they are golden!
9
Serve sprinkled with maple syrup, honey or sprinkled with powdered sugar!
10597
kcal
Calories
37
g
Fat
2188
g
Carbs
298
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 eggs large fresh, 115 plain flour grs of, 1 teaspoon baking powder, 5/8 cup milk, and more.
Yes, Raspberries Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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